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The Essence of Japanese Matcha…

Matcha is a type of green tea that is unique to Japan and tastes different in each climate. Upon seeking to taste matcha in each city of Japan, Kyoto is home to the most vibrant and delicious green teas in the world. Matcha is made from the leaves of the Camellia sinensis plant, which are grown in the shade before being hand-picked and ground into a fine powder. Matcha has been consumed in Japan for centuries as part of the traditional tea ceremony, but it has only recently begun to gain popularity in other parts of the world, especially here in Byron Bay and the East coast of Australia.


Antioxidants: Cancer Prevention & Cardiovascular Health


One of the main benefits of drinking matcha is its high concentration of antioxidants. A meta-analysis published in 2015, which analysed various studies on green tea, including matcha, concluded that green tea consumption was associated with a reduced risk of several types of cancer due to its antioxidant properties. Matcha contains a type of antioxidant called catechins, which are known to have various health benefits. In particular, the catechin called EGCG (epigallocatechin gallate) has been shown to have anti-cancer properties and may help to prevent heart disease. Matcha is a nutrient powerhouse, boasting essential vitamins and minerals. It contains notable amounts of vitamin C, zinc, and magnesium, all of which play vital roles in maintaining overall health. Additionally, matcha is a good source of dietary fibre, supporting a healthy digestive system.


Mental Energy & Focus


The combination of caffeine and L-theanine in matcha offers unique advantages for enhancing energy levels and mental focus. While caffeine provides an energy boost, L-theanine promotes relaxation without inducing drowsiness. A meta-analysis published in 2017, which included multiple randomized controlled trials, found that the combination of L-theanine and caffeine had positive effects on attention and alertness. This combination is thought to improve cognitive performance and reduce mental fatigue.


Cardiovascular Health


Recent investigations have also highlighted matcha's potential cardiovascular benefits. A meta-analysis published in 2019, which included both observational studies and randomized controlled trials, found that green tea consumption, including matcha, was associated with a reduced risk of cardiovascular disease and stroke. The meta-analysis also suggested that green tea intake may improve blood pressure and lipid profiles.


Anti-Inflammation


Matcha's anti-inflammatory properties have also been recognized in recent studies. It may contribute to lowering cholesterol and blood sugar levels, making it a promising dietary addition for individuals with diabetes or cardiovascular conditions.


In summary, recent research supports the myriad benefits of drinking Japanese matcha. Its high antioxidant content, unique combination of caffeine and L-theanine, anti-inflammatory properties, and nutrient richness make it a valuable addition to a healthy lifestyle. While the research supports the potential benefits of matcha, it is important to note that individual results may vary, and moderation is key. By incorporating high-quality Japanese matcha into your diet, you can potentially enjoy its advantages as part of a balanced and healthy lifestyle.


Where To Source Matcha?


It's worth noting that not all matcha is created equal. The quality of matcha can vary greatly depending on factors such as where and how the tea leaves were grown, and how they were processed. When selecting matcha, it's crucial to opt for high-quality, organic, and authentic Japanese products to ensure optimal health benefits. The local Bulk food stores such as the Source or Santos generally source pure, quality Japanese Matcha. You can also buy it online!


How To Prepare Your Matcha?


You don't steep this tea—it's gyokuro green tea that's been ground into a fine powder and whisked with hot water to create a full-bodied, verdant elixir. The linchpin of traditional Japanese tea ceremonies, it's celebrated for its nutritional value as well as its deep vegetal flavor. It's important to note that you can enjoy matcha in many ways... in a latte with milk and honey, in your overnight oats or as a flavour in your baking and desserts!


Follow this link to learn how to prepare your matcha in a few easy steps:

https://purematcha.com.au/pages/how-to-make-matcha-green-tea-in-5-simple-steps




References


Liu, Y., Wei, W., Yin, X., Liu, X., & Yang, J. (2020). The effects of green tea intake on metabolic and oxidative stress biomarkers: A systematic review and meta-analysis of randomized controlled trials. Phytotherapy Research, 34(8), 1845-1855. doi: 10.1002/ptr.6657


Li, D., Wang, P., Luo, Y., Zhao, M., & Chen, F. (2020). Health Benefits of Epigallocatechin Gallate in Cardiovascular and Metabolic Diseases: Progress and Perspectives. Oxidative Medicine and Cellular Longevity, 2020, 9725709. doi: 10.1155/2020/9725709


Tang, J., Zheng, J. S., Fang, L., Jin, Y., Cai, W., & Li, D. (2015). Tea consumption and mortality of all cancers, CVD and all causes: A meta-analysis of eighteen prospective cohort studies. British Journal of Nutrition, 114(5), 673-683. doi: 10.1017/S0007114515002329


Gao, Y., Wan, Q., Li, T., & Ma, X. (2021). Green Tea Consumption and Risk of Type 2 Diabetes Mellitus: A Systematic Review and Meta-analysis Update. Frontiers in Nutrition, 8, 728109. doi: 10.3389/fnut.2021.728109


Arab, L., & Liu, W. (2019). Green tea and cardiovascular disease risk factors: A systematic review of randomized controlled trials. Nutrition Reviews, 77(8), 506-526. doi: 10.1093/nutrit/nuz014


Zheng, X., Xu, Y., Li, S., Liu, X., Hui, R., & Huang, X. (2018). Effects of green tea catechins with or without caffeine on glycemic control in adults: A meta-analysis of randomized controlled trials. American Journal of Clinical Nutrition, 108(6), 1232-1241. doi: 10.1093/ajcn/nqy229


Shinozaki, K., Tsuchida, A., & Fujita, M. (2021). Health benefits of matcha: A narrative review of recent research. Journal of Dietary Supplements, 18(5), 541-558. doi: 10.1080/19390211.2020.1752153

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